Aji De Gallina Recipe
Tender pulled chicken breast simmered in a rich Peruvian yellow pepper cream sauce. Served with fluffy rice, a grilled potato, and garnished with olives and a hard-boiled egg.
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Ingredients
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Chicken and broth
Aji amarillo cream sauce
Sides & garnishes
Method
Chicken and broth
- 1
Poach the chicken
Place chicken breasts in a medium saucepan. Add 4 cups water, bay leaf, peppercorns and 1 tsp salt. Bring to a gentle boil, then reduce heat to a simmer and cover. Poach for 12–15 minutes until chicken reaches 165°F (74°C). Turn off heat and let sit covered for 5 minutes.
- 2
Shred and reserve broth
Remove chicken to a cutting board. Reserve 1 cup of the cooking liquid (strain if needed) for the sauce. Using two forks or your hands when cool enough, shred the chicken into bite-sized ribbons. Set shredded chicken aside and keep broth warm.
Aji amarillo cream sauce
- 3
- 4
- 5
- 6
Blend the base
In a blender or food processor combine the aji amarillo paste, toasted nuts, toasted bread (tear into pieces), 1 cup evaporated milk, 1 cup heavy cream and 1 cup reserved chicken broth. Blend until completely smooth and silky, about 45–60 seconds. If mixture is too thick, add up to 2 tbs more warm broth to adjust consistency.
- 7
Cook the sauce
Return the onion-garlic mixture to medium-low heat. Stir in 1 tbs vegetable oil and the aji amarillo-cream blended mixture. Add 1 tsp ground cumin and 1 tsp salt. Simmer gently, stirring frequently, for 8–10 minutes until the sauce thickens slightly and coats the back of a spoon. Do not boil vigorously to avoid separating the dairy.
- 8
Finish the sauce
Stir in 1 tbsp grated Parmesan and season with black pepper to taste. If the sauce is too thin, simmer 2–3 minutes more; if too thick, thin with up to 1/4 cup warm broth or water. Taste and adjust salt and aji amarillo heat (add more paste if desired).
- 9
Combine chicken with sauce
Add the shredded chicken to the simmering sauce and fold to coat evenly. Warm through 3–4 minutes until chicken is fully heated and has absorbed some sauce flavor. Keep the mixture warm over very low heat while you finish sides.
Sides & garnishes
- 10
Cook rice
Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups water and a pinch of salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork.
- 11
- 12
Prepare the potato
While rice cooks, scrub the potato and parboil in salted water for 12–15 minutes until fork-tender but not falling apart. Drain, slice in half lengthwise, brush cut side lightly with 1 tsp olive oil and grill or sear cut-side down in a hot skillet until golden, about 3–4 minutes. Keep warm.
- 13
Assemble and garnish
On each plate, mound 1/2 cup cooked rice (adjust if serving more), spoon a generous portion of aji de gallina beside the rice, place the grilled potato half next to it, top chicken with half a hard-boiled egg, and garnish with 2 olives and a sprinkle of chopped parsley. Serve immediately.